Green tea is loaded with antioxidants that help prevent a number of conditions. New research groups have taken interest, discovering even more benefits in the process.
Here's the most exciting report. Green tea may reduce the risk of ovarian cancer. This insidious disease yields symptoms that often go unnoticed, the cancer spreading before doctors can detect it. Ovarian cancer is the fourth leading cause of cancer deaths for women in the United States. In the study, Swedish and American researchers followed 61,000 Swedish women, ages 40 to 76, for an average of 15 years. The more green tea they drank, the lower their risk, compared with women who never drank green tea or drank it less than once a month. Those who drank one cup a day were 24% less likely to develop ovarian cancer, and women who drank two or more cups a day were 46% less likely to develop the disease.
In addition to its potential for fighting cancer, green tea may also boost memory function. A recent Japanese study surveyed the diet and beverage intake of 1,003 elderly residents of Sendai City, Japan. As their consumption of green tea increased, their risk of cognitive deterioration decreased. Compared with those who drank less than three cups a day, participants who drank one cup a day had a 38% lower risk of cognitive impairment. Those who drank two cups a day had 54% lower risk.
Finally, a third group of Japanese researchers correlated drinking green tea with longevity. Researchers following 40,500 Japanese adults, ages 40 to 79, for up to 11 years (1995 to 2005), discovered that those men and women who drank more green tea seemed to have a lower risk for all forms of disease. Compared with those who drank less than one cup a day, men who drank three to four cups a day had a 5% lower risk of death. Women who ingested the same amount of green tea reduced their risk by 31%. Among all the potential causes of death, green tea seemed to prevent stroke with the most efficacy.
To get the most out of your green tea, it's important to brew it gently. Using water that's too hot can destroy its delicate antioxidants and result in a bitter taste. Aim for water between 160°F and 180°F (about 70°C to 80°C), and steep the tea for just 1 to 3 minutes. This simple practice helps preserve the beneficial compounds and allows the subtle flavors to shine through.
